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Grilled Korean Skirt Steak


Serves 4

  • by from Fine Cooking
    Issue 118

This recipe is a riff on kalbi, Korean pear-and-soy-marinated short ribs. It’s delicious wrapped in lettuce leaves with rice and a drizzle of the marinade.



  • 1/2 medium Asian pear or medium ripe pear, peeled, cored, and cut into chunks
  • 6 Tbs. soy sauce
  • 1/4 cup sake
  • 3-1/2 Tbs. granulated sugar
  • 3 medium cloves garlic, coarsely chopped
  • Kosher salt and freshly ground black pepper
  • 3 scallions, thinly sliced
  • 1 Tbs. Asian sesame oil
  • 1 Tbs. toasted sesame seeds
  • 1 to 1-1/4 lb. skirt steak, trimmed
  • 2 cups cooked short-grain rice, for serving
  • 1 head red- or green-leaf lettuce, separated into leaves, for serving

In a blender, combine the pear, soy sauce, sake, sugar, garlic, 1/4 tsp. salt, and 3/4 tsp. pepper and process until smooth. Transfer to a medium bowl and stir in the scallions, sesame oil, and sesame seeds. Set aside 1/2 cup of the marinade in a small bowl for serving.

With the tip of a paring knife, poke the steak all over, and then slice it crosswise into 3 or 4 even pieces. Submerge the meat in the remaining marinade and let sit at room temperature while preparing the grill.

Prepare a grill for direct grilling over medium-high heat (about 400°F). Grill the steak, flipping once, until browned on both sides and medium rare, 6 to 7 minutes total. Let the steak rest for about 5 minutes, then thinly slice on the diagonal. Arrange the steak on a large platter with the rice and lettuce leaves for wrapping. Serve the reserved marinade on the side for drizzling.

nutrition information (per serving):
Calories (kcal): 380, Fat (kcal): 120, Fat Calories (g): 120, Saturated Fat (g): 4.5, Protein (g): 27, Monounsaturated Fat (g): 6, Carbohydrates (mg): 38, Polyunsaturated Fat (mg): 1.5, Sodium (g): 1140, Cholesterol (g): 50, Fiber (g): 2,

Photo: Scott Phillips

This was easy and delicious. Even the kids liked it. I will definately make again.

Made this as part of Make it Tonight. Everyone loved it, especially my husband.

Love this recipe!!! Marinated it from the am and put on the grill for dinner. The whole family wanted more, will make again!!!

Delicious! I couldn't wait to make it again. I double the sauce the second time and didn't serve it in the lettuce wrap. The steak and sauce we soooo good on their own. I couldn't find skirt steak so I used flap steak which I had never heard of but it was wonderful. I will make this again and again. I served it with brown rice on the side and an asian cucumber salad. And it is easy to boot! You must try this!

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